This week you will be getting Egyptian walking onions and green garlic as part of your CSA share. They look similar don’t they? The green garlic is on the right and the walking onions are on the left.

The green garlic is garlic we plant very close together and only let it grow for a short while. If we left it longer in the field it would develop cloves and head. The green garlic has a really lovely mild flavor and isn’t hot at all, unlike a fully developed clove of garlic. You can use a lot of the green garlic in your cooking and great garlic flavor that isn’t overwhelming. Use it like you would a clove of garlic. Just use more!

Walking onions can be used like you would use any onion. You can eat them raw in a salad or use them in your cooking. They are called walking onions because when they develop seed heads, the heads become heavy and fall over to the ground. They sort of plant themselves by ‘walking’ across your garden when the heads fall over. Look at your bunches and see if you see any developing seed heads.

I don’t know why they are called ‘Egyptian’ walking onions. I only know the ‘walking’ part.

Here are the above bunches cleaned and ready to use.

I think I’ll grill the onions sometime this week. I’ll keep them whole just like in the picture and rub a little olive oil and salt and pepper and grill them to a nice char. I’ll try to remember to take a picture and post it.

I like to chop up the green garlic and use what I need during the week. If it is already cleaned and chopped up I find it super easy to just grab and use for when I am scrambling eggs or sautéing some spinach. If I leave it in the bag it tends to get lost in the veggie drawer and forgotten about.

Have a great week, leave a comment if you have any questions about any of your CSA share.
Mo